Made by Hand
GOING ROGUE
Rogue Farms Hopyard stands on the same Willamette Valley ground where workers once picked bright green hops in the 1800s. More than a century later, Rogue Ales & Spirits is turning out some of the most inventive and delicious brews in the world. What else would you expect from an Oregon brewery that decided to “grow their own” when the cost of hops quadrupled? And the name of the town where the farm was founded in 2008? Independence, of course. Perfect spot for an operation led by Willamette alum Brett Joyce ’95, son of the late Jack Joyce, who co-founded Rogue in 1988.
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FALL 2014
FROM GROUND TO GLASS STEP 1: DIRTOIR Wines have their terroir. Rogue brews have dirtoir, defined as “the combination of factors — including soil, climate and environment — that gives Rogue its distinctive character.” That perfect balance exists in Independence, known to some as the hop-growing capital of the world.
STEP 2: THE FARM, THE HOPS, THE HARVEST Seven varieties of hops, all Rogue-original strains, planted in spring, harvested in late summer. Harvest drill: trim bines off trellises, separate flowering cones, heat in giant kilns, cool and then pound into linebackersized bales.